Scrumptious Cranberry Angel Food Cake

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).

3. 3

   Stir together flour and 3/4 cup sugar, and set aside.

4. 4

   In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.

5. 5

   Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).

6. 6

   Carefully fold in flour mixture, 1/3 of it at a time.

7. 7

   Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).

8. 8

   Pour batter evenly into pan.

9. 9

   Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.

10. 10

    Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).

11. 11

    Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.